Egg curry recipe | How to make egg curry

Egg curry recipe – Spicy, flavorful & delicious punjabi egg curry made in dhaba style. This anda curry is exceptionally good when you are not in a mood to cook something elaborate. But wish to make quick delicious food. This egg curry goes well with butter naan, roti, plain paratha , plain rice or flavored rice like jeera rice, biryani rice, pulao, coconut rice, coconut milk rice or any biryani varieties.

Punjabi foods are popular for their unique taste & rich flavor. This egg curry is no exception to that. Some of the world popular are these Samosa, Dum aloo & Dal makhani

Indian cuisine is diverse and egg curry is made in numerous ways in each region. In this post I share with you the most basics of making a good delicious Indian egg curry & its variations.

Basics of an egg curry

To make egg curry, firstly whole spices are tempered in oil and then the onions are fried in the oil until golden.

Then the ginger garlic paste is sauteed to bring out the aroma. Later tomatoes are cooked until they break down. Then salt & spice powders are added to it.

Next the key ingredient eggs go into this boiling gravy. Finally finished off with the addition of some herbs like coriander leaves or kasuri methi.

Preparation for anda curry

1. To make this punjabi egg curry, fine chop or boil 2 medium onions. You can use them in any form. The texture of the gravy depends on how you use it. If you prefer to go the easier way, then just chop the onions and keep aside.

I prefer to boil them and make a paste for a smooth gravy. To do this bring 2 cups of water to a boil. Then add 2 cubed onions and boil for 4 to 5 minutes. This will remove the raw smell of the onions. Then drain them, cool and add to a blender.

2. Make a fine paste and keep this aside in a bowl.

3. Fine chop or puree 3 medium tomatoes. I went ahead making a puree. Blend chopped tomatoes in the same blender jar.

4. Set this aside as well.

5. Prick the boiled eggs with fork. Heat half tablespoon oil in a non-stick pan and fry them until golden. If you prefer to spice them, turn off the stove and sprinkle 1 pinch each of red chilli powder and garam masala. Keep them aside.

How to make punjabi egg curry

6. Heat 1½ tablespoon oil in the pan. You can use the same pan used to fry eggs. Using whole spices is optional & feel free to skip whatever you don’t have. I use the following spices:

• 1 small bay leaf
• ½ inch cinnamon
• 2 green cardamom
• ½ teaspoon cumin seeds (optional)
• 2 cloves (optional)

7. When the spices begin to sizzle, add onions. Saute until they turn golden and the raw smell goes away completely. This does take time, so be patient.

8. Next add 1 teaspoon ginger garlic paste and saute well until the raw smell goes away.

9. Add tomatoes. Saute until the mixture thickens and raw smell goes away.

10. Then add the following spice powders & other ingredients:

• ½ to 1 teaspoon red chili powder (adjust to taste)
• ⅛ teaspoon turmeric
• ½ to 1 teaspoon garam masala (adjust to taste)
• 1 teaspoon sugar (to balance the flavors)
• ½ to ¾ teaspoon salt (adjust to taste)

11. Fry the onion tomato masala until it begins to smell really good and oil begins to separate. Takes about 2 to 4 mins. I haven’t used much oil here so oil is not visible. But dhaba style anda curry is made with more oil.

Making gravy

12. Pour 1 to 1¼ cups water to make a gravy. Mix well and boil the gravy until it thickens. When it is done you will see some traces of oil on the gravy. Taste test the gravy and add more salt if needed.

13. Add the fried eggs and give a gentle stir. Cover & cook on a low heat for 2 to 3 minutes for the eggs to absorb the flavors. Optional – take ¼ teaspoon kasuri methi in your palm, crush them and add it here.

13. Optional for creamy curry – Meanwhile blend together 10 cashews with half cup water to smooth milk. Then pour it and cook for 1 to 2 mins until the curry turns thick. Or you can just add 3 to 4 tablespoons of cream. Sprinkle coriander leaves. Serve punjabi egg curry with naan, rice, roti or paratha.

Tips to make egg curry

In this post I have shown how a punjabi dhaba style egg curry is made. But the tips mentioned below will help you swap in some ingredients for the other depending on your taste & availability of the ingredients.

1. Whole spices: Cumin, bay leaf, cinnamon, cardamoms & cloves are the whole spices that are used in a egg curry. However you can use whatever you have in hand. Even one or 2 kinds of spices will enhance the aroma of the dish. If you have mustard seeds just go ahead and use them.

2. Ginger garlic: I have used ginger garlic paste. It can be replaced with minced, crushed or grated ginger garlic.

3. Onions: To make a egg curry, most people use finely chopped or grated onions. Using chopped onions will yield a slightly chunky egg curry. You can use in any form you like.

4. Tomatoes: This recipe can be made with fine chopped or pureed tomatoes. Pureed tomatoes will prevent the curry from turning watery. In some places, I have seen Dhaba style egg curry is made with grated tomatoes.

The texture of your curry depends on how the onions and tomatoes are used. I personally prefer the pureed version as my boys are super fussy to chunky curries.

Variations

A basic egg curry is made without any cream, cashews or coconut milk. We Indians make most regular curries without any of those. Only for occasions I do add them. Here are some variations you can make to the egg curry.

1. Cream : If you prefer a creamy egg curry, then add in 3 to 4 tbsps of cream towards the end.

2. Cashews : You can also add about 8 to 10 cashews to add a milky aroma to the gravy. They also add volume to the dish.

Here are more egg curry recipes
Spicy egg masala
South Indian egg gravy
Egg butter masala
Chettinad style egg masala
Kadai eggs